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Custard Tarts

Dear Aunt Daisy, Someone asked your advice through The Listener about the making of custard tarts, and though I think you helped her with her paftjcular difficulty, I thought I would pass on a tip given me by a professional cook. It is this: Line

the plate with pastry, then pour over a little cold water; swirl round, and pour out at once; then pour in the custard and bake. Here is another useful tip. In making tomato cream soup, when adding sauce or milk to the tomato, have both about the same heat; then gradually pour the sauce into the tomato, stirring all the time, Reheat if necessary, but don’t allow it to boil, as the boiling will curdle the soup. I have made tomato soup this way for many years

and never had a failure.

E.

M.

This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/NZLIST19470307.2.42.4.3

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 16, Issue 402, 7 March 1947, Page 27

Word count
Tapeke kupu
141

Custard Tarts New Zealand Listener, Volume 16, Issue 402, 7 March 1947, Page 27

Custard Tarts New Zealand Listener, Volume 16, Issue 402, 7 March 1947, Page 27

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